Ingredients
1 lb flank steak, thinly sliced against the grain
1/4 cup cornstarch
2 tablespoons vegetable oil
For the Mongolian sauce:
1/2 cup low sodium soy sauce
1/3 cup brown sugar
1/2 cup water
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
Aromatics:
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
4 green onions, sliced
Optional garnish:
1 teaspoon sesame seeds
extra sliced green onions
Instructions
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Slice flank steak thinly against the grain and coat evenly with cornstarch. Let it rest for 10 minutes.
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In a bowl mix soy sauce, brown sugar, water, hoisin sauce, oyster sauce, and sesame oil until sugar dissolves.
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Heat vegetable oil in a wok or large skillet over medium-high heat.
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Add the beef in a single layer and cook for 2 to 3 minutes until golden and slightly crispy. Flip and cook another 1 to 2 minutes. Remove from pan.
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In the same pan cook garlic and ginger for about 30 seconds until fragrant.
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Pour the sauce mixture into the pan and bring to a simmer.
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Return the beef to the pan and toss to coat in the sauce. Cook 2 to 3 minutes until the sauce thickens and becomes glossy.
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Add green onions and cook 30 seconds.
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Garnish with sesame seeds and serve hot with rice.
Notes
Slice beef against the grain for maximum tenderness.
Use high heat for authentic stir fry texture.
Do not overcrowd the pan or the beef will steam instead of sear.
If the sauce becomes too thick add one tablespoon of water.
For spicy Mongolian Beef add red pepper flakes or chili garlic sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian / Chinese-American